I have a son who loves rocky road ice cream. When I make ice cream he is in the pantry pulling out marshmallows, walnuts, chocolate chips, and anything else he thinks he can get away with trying to get me to throw in there. When I heard that we were going ot have a picnic after church last Sunday I was trying to decide what type of chocolate to supply our pastor with ( he loves chocolate almost as much as I do) and I thought about these rocky road brownies. Perfect!
They must have hit the spot they disappeared before I got to them.
These are sweetly intense little chocolate explosions in your mouth. I use cocoa rather than melted chocolate for brownies because I like the texture better and I do think you get a deeper chocolate flavor that way. This is for a 9″ square pan…I doubled everything but the glaze and used a 9×13. The glaze recipe, by the way, is something I use alot.
Speaking of sweetly intense…. the Home and Dining Channel at B5 is rockin’ this Autumn with some cool contests and just general fun stuff. Be sure to check back so you don’t miss out.There will be The Home & Dining channel’s AMAZING scavenger hunt in October. The prize is …well ….AWESOME so be sure you land here every day next month.
And don’t forget to check Baking Delights daily this week for the Brownie Extravaganza! LOL! OH! Speaking of all the awesomeness that IS B5′s H&D Channel experience..Check out Heather’s new blog about pets, The Food Bowl,
Rocky Road Brownies
- 2 cups miniature marshmallows
- 1 cup Chocolate Chips
- 1/2 cup chopped nuts
- 1/2cup (1 stick) butter
- 1 cup sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 1/3 cup Hershey’s Special DarkCocoa
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 c unsalted butter melted
- 1/2 c Hersheys Special Dark cocoa
- 1/2 c confectioners sugar, give or take.
- Heat oven to 350°F.
- Grease 9-inch square baking pan.
- Stir together marshmallows, chocolate chips and nuts; set aside.
- Place butter in large microwave-safe bowl. Microwave at HIGH (100%) 1 to 1-1/2 minutes or until melted.
- Add sugar, eggs and vanilla, beating with spoon until well blended.
- Add flour, cocoa, baking powder and salt; blend well.
- Spread batter in prepared pan.
- Bake 20 minutes. Sprinkle chocolate chip mixture over top.
- Continue baking 5 minutes or until marshmallows have softened and puffed slightly.
- Cool completely.
- Drizzle glaze over top. With wet knife, cut into squares.